Yeast dough sun

Yeast pastries are a tradition at Easter, but it doesn’t always have to be the classic yeast plait.

I created this fabulous chocolate yeast sun with the extremely delicious Criollo cocoa. The Criollo is a 100 per cent fine cocoa, completely without sugar or additives. It tastes heavenly delicious like drinking chocolate and is my perfect cocoa when it comes to chocolate baking! So, now for my delicious sunshine with the fine chocolate and almond filling! In the recipe I explain exactly how to make it …. looks more difficult than it is and you can definitely do it! Have fun with the re-baking!


Yeast dough:

550 g flour

1 cube yeast

250 g milk

75 g soft butter

75 g sugar

1 egg


100 g chocolate

50 g butter

50 ml milk

2 tbsp sugar

25 g Criollo from Becks cocoa™

75 g ground almonds

For painting:

1 egg yolk

2 tablespoons milk


Put the flour in a large mixing bowl, crumble in the yeast, add the sugar and lukewarm milk and leave for about 15 minutes. Add the remaining ingredients and knead with the dough hook of the food processor for 5 minutes to form a yeast dough. The dough should no longer stick. Cover and leave to rise for 1 hour. Meanwhile, chop the chocolate for the filling and melt it with the butter and milk over a bain-marie. Mix the sugar and cocoa beforehand, then add to the chocolate and stir in. Finally, stir in the almonds. Leave the filling to cool a little. Cut the dough into 3 equal parts and shape into balls. Roll out the balls on a floured work surface (diameter approx. 35 cm). Place the first dough directly on baking paper and spread with half of the chocolate mixture, leaving a border of at least 1 cm. Now place the second flatbread on top and spread the next half of the chocolate mixture. Place the last flatbread on top. Place a glass of water in the middle of the dough. Now cut the dough – just like a cake – into 16 equal-sized pieces, always only up to the edge of the glass and not to the middle! The centre circle remains intact! Now take two adjacent strands and twist them outwards two or three times in opposite directions. Press the ends of the strands firmly together (the result should look like in my photos). Do the same with all the strands. Mix egg yolk with milk and brush the finished sun. Let the sun rise again for 15 minutes. In the meantime, preheat the oven to 180 ° C (160 ° C hot air oven). Place the sun in the oven and bake for 25-30 minutes until golden brown. Oh, and if that’s not chocolatey enough for you, just try our delicious Becks cocoa™ spreads Dschanduia or Wellutata!

A recipe idea from @Zimtkeksundapfeltarte.